Fluffy Filipino Pandesal Rolls (Easy Recipe)

Ingredients for making the perfect Pandesal

Here's what you'll need to whip up some pandesal magic:

• 600 grams / 4 1/4 cup first-class bread flour
• 75 grams / 6 tablespoons sugar
• 115 grams / 1/2 cup water
• 115 grams / 1/2 cup fresh milk
• 1 whole egg
• 1 egg yolk
• 85 grams / 6 tablespoons butter or margarine
• 12 grams / 1 tablespoon instant dry yeast
• 5 grams / 1 teaspoon salt

Let's Roll! How to Make Chef RV's Pandesal

Now that we've got our ingredients, let's dive into the nitty-gritty of making these scrumptious bread rolls.

1. Mix the Dry Ingredients In a large mixing bowl, combine the bread flour, sugar, instant dry yeast, and salt. Give it a good whisk to ensure everything is well-mixed.

2. Add the Wet Ingredients Add the water, fresh milk, whole egg, and egg yolk. Mix until a dough forms.

3. Knead, Knead, Knead! Add the butter or margarine to the dough and knead until smooth and elastic. This process usually takes around 10-15 minutes. You can do this by hand or use a stand mixer with a dough hook attachment mixing on medium-high speed. Check for doneness by stretching the dough to see if will pass the windowpane test.

4. Let it Rise Once the dough is ready, shape it into a ball and place it in a greased bowl. Cover the bowl with a damp cloth and let the dough rise for 1-2 hours, or until it has doubled in size.

5. Shape Those Rolls After the dough has risen, punch it down to release the air. Divide the dough into equal 55g portions (usually 20 rolls), shape them into smooth balls, and roll each ball in bread crumbs.

6. Final Proofing Place the pandesal rolls on a baking tray lined with parchment paper, leaving enough space between each roll for them to expand. Let them rest for 1-2 hours, or until they have doubled in size. Do not overproof.

7. Bake Your Heart Out Preheat your oven to 180°C (350°F) and bake the pandesal rolls for 15-20 minutes, or until they're golden brown.

8. Enjoy Your Pandesal! Remove the rolls from the oven and let them cool for a bit. Enjoy your freshly baked pandesal with your favorite spread or a steaming cup of coffee!

Tips and Tricks for the Perfect Pandesal

To elevate your pandesal game, here are some helpful tips and tricks:

• Use high-quality bread flour for a better texture.
• If the dough is too sticky, do not add more flour as too much flour can result in tough bread. Refer to Richard Bertinet's slap and fold method to learn how to handle sticky bread.
• Make sure your yeast is active to ensure proper rising of the dough.
• Ensure your ingredients are at room temperature especially the liquids. Use a thermometer to check that they do not exceed 30C or 90F otherwise your yeast will die.
• When shaping the rolls, use a light touch to avoid deflating the dough.
• Use an oven thermometer to ensure the correct baking temperature, as oven settings may vary.

Substitutes for Hard-to-Find Ingredients

If you're having trouble finding certain ingredients, here are some substitutes you can use:

• Bread flour: If you can't find first-class bread flour, you can use all-purpose flour. However, the texture might be slightly different.
• Fresh milk: You can substitute fresh milk with whole milk or a non-dairy milk alternative, such as almond or soy milk.
• Instant dry yeast: If you can't find instant dry yeast, you can use active dry yeast instead. Just remember to activate it in warm water and sugar before adding it to the dry ingredients.

Nutritional Information

Assuming a 55g serving of each pandesal, each pandesal roll contains approximately:

• Calories: 192 kcal
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 15 mg
• Sodium: 272 mg
• Potassium: 81 mg
• Fiber: 1 g
• Sugar: 5 g
• Vitamin A: 170 IU
• Calcium: 33 mg
• Iron: 1.8 mg

Keep in mind that the actual weight may vary slightly depending on factors such as dough handling, shaping, and baking.

Frequently Asked Questions

Can I freeze pandesal dough for later use?

Yes! You can freeze the dough after shaping the rolls. Place them on a baking tray and freeze until solid, then transfer to a freezer bag. When you're ready to bake, let them thaw and rise before baking.

Can I make pandesal without a stand mixer?

Absolutely! You can knead the dough by hand. It might take a bit more effort, but the results will be just as delicious.

How do I store leftover pandesal?

Store leftover pandesal in an airtight container or plastic bag at room temperature. It's best to consume them within 2-3 days.

Can I use whole wheat flour for a healthier pandesal?

You can substitute some of the bread flour with whole wheat flour. Keep in mind that the texture and taste will be slightly different.

Is there a vegan version of this pandesal recipe?

To make a vegan pandesal, replace the egg and egg yolk with a flax egg, and use a plant-based milk and butter substitute.